White chocolate has always been a love of mine, its so smooth and creamy and has a flavor all its own. I think of it as rich and mild but not weak by any means. It adds a beautifully dense yet moist structure to this cake and that added “something” to the flavor profile. The white chocolate in the buttercream is just a game changer plain and simple. The white chocolate swiss meringue butter cream is where decadentness begins!! The white chocolate takes an already luxurious buttercream and makes it even more worthy and even more desirable. It’s by far one of the best buttercream’s ever!!

I was tempted to leave the cake right where it is in all its white chocolate glory but then an idea struck! Peanut Butter ganache!! Imagine smooth and creamy white chocolate paired with the peanutty flavor of smooth and creamy peanut butter. There just aren’t enough words for how extravagant this cake tastes!! The ganache itself tastes very similar to the inside of a Reeses Pieces which is one of my all-time favorite candies. I used creamy peanut butter but if crunchy is your thing go for it!

One note about the peanut ganache drip. It is not as fluid as a caramel drip. It is a bit thicker and may need a little extra push to get it to drip over that edge 😉 .

For all you white chocolate, peanut butter lovers out there or all of you that just love a good slice of layered cake this ones for you!!

Enjoy!

Stacey

Here are some of the items that helped me make this Dreamy White Chocolate Peanut Butter Cake. They may help you as well!

Jiff Creamy Peanut Butter – I would stick with a peanut butter that stays emulsified for this recipe (no floating oil varieties). I hate to sound a like a commercial but I like the peanutty flavor of Jiff the best for recipes.

King Arthur Cake Flour – Can never go wrong with King Arthur. Their products are always high quality and yield wonderful results.

The Cake Bible – my go to resource on cake. The cake recipe was an adaptation from this book.

Please note some of the links above are affiliate links which means if you purchase from the link I get a small commission. I use these products and stand behind them which is why I chose to tell you about them. Thank you for your support.

With mixer on medium slowly add the melted chocolate and mix until well combined.

Pour batter into cake pans evenly.

Bake 44-48 minutes or until golden brown and toothpick inserted comes out clean.

Let cool completely.

BUTTERCREAM:

In large sauce pan add the egg whites and sugar.

On medium heat you are going to whisk egg mixture until sugar is completely dissolved (you can test it by rubbing a small amount between your fingers to test it, it should be completely smooth).

Transfer to mixing bowl and with whisk attachment whisk on high until stiff peaks form and mixture is completely cooled.

Switch to paddle attachment.

On low speed add the butter one piece at a time. Mix until well combined.

With mixer on med/high speed slowly add in the melted white chocolate. Continue mixing until well combined, smooth and creamy.

PEANUT BUTTER GANACHE:

Melt white chocolate. Sitr with spatula.

Add in the peanut butter and mix to combine.

Cool to room temperature.

ASSEMBLY:

Cut each cake horizontally so you have a total of 4 layers.

Put a small dollop of frosting on cake board/cake plate so the cake sticks.

Put on the first layer, pipe a high border on outer edge of cake layer, pipe shorter buttercream on the inside of of outer edge. On the inside of outer edge pour a layer of peanut butter ganache over the buttercream. Smooth with offset spatula.

Repeat with next two cake layers.

Place last layer of cake on top.

Crumb coat the cake, refrigerate.

Apply and smooth out final coat of buttercream on top and sides. Pipe on border. Refrigerate.

For the dripping ganache - warm the ganache so its runny. Make sure cake is well refrigerated.

Put ganache in piping bag, cut a small hole, about 1/4 inch.

Starting at the edge start to push the ganache out of the bag so it falls down the sides as drips, repeat all the way around the cake. (One note about the peanut ganache drip. It is not as fluid as a caramel drip. It is a bit thicker and may need a little extra push to get it to drip over that edge)

Cover the top with ganache and with an off set spatula smooth out over the top.

This cake is amaaaazing!! I am requesting this for my birthday (which means I’ll be the one making it). I love white chocolate too, and a peanut butter ganache is just to die for. Beautiful cake, Stacey.

OMG!!!! I think you know how I feel about white chocolate (mostly because I’m allergic to the other kind), so this cake is, like, EVERYTHING I could ever DREAM of!! This is seriously stunning and the flavors sound beyond amazing! I can’t stop staring and drooling! Tell me you deliver, because my cake would never turn out this show stopping! 😉 Cheers, friend! <3

The cake is looking so rich and delicious, my friend like peanut butter a lot and her birthday are also coming so think to make it, But I m very bad at baking purpose. can you give me any other solution? Thank you.

Thank you Supriya, it is super delicious. If your friend loves PB this is the right cake! Im sure you would do fine however if you’re still not sure check back on the blog tomorrow. I will be posting a PB recipe that only has 3 ingredients and no baking! Take care.

This cake is absolutely gorgeous!! I have been searching for cake recipes I can make for my students, and this one caught my eye. But since I am not allowed to bring nut products into the school, I guess I need to make it all for me 😉

Hi Cathleen! Thank you very much! All for yourself is never a bad thing :-). But if you did want to share you can make this without the PB ganache (gasp, lol). But seriously I was tempted to just post the white chocolate cake/white chocolate buttercream all on its own, its still amazing. Enjoy! Take care.